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PreviewIssue DateTitleAuthor(s)
2019Volatile composition and sensory profiles of a shiraz wine product made with pre- and post-fermentation additions of Ganoderma Lucidum extractNguyen, A.N.H.; Capone, D.L.; Johnson, T.E.; Jeffery, D.W.; Danner, L.; Bastian, S.E.P.
2021Authentication of the geographical origin of Australian Cabernet Sauvignon wines using spectrofluorometric and multi-element analyses with multivariate statistical modellingRanaweera, R.K.R.; Gilmore, A.M.; Capone, D.L.; Bastian, S.E.P.; Jeffery, D.W.
2021Defining wine typicity: sensory characterisation and consumer perspectivesSouza Gonzaga, L.; Capone, D.L.; Bastian, S.E.P.; Jeffery, D.W.
2021A review of wine authentication using spectroscopic approaches in combination with chemometricsRanaweera, R.K.R.; Capone, D.L.; Bastian, S.E.P.; Cozzolino, D.; Jeffery, D.W.
2019Using content analysis to characterise the sensory typicity and quality judgements of Australian Cabernet Sauvignon winesSouza Gonzaga, L.; Capone, D.L.; Bastian, S.E.P.; Danner, L.; Jeffery, D.W.
2020Sensory and chemical drivers of wine consumers' preference for a new shiraz wine product containing ganoderm alucidum extract as a novel ingredientNguyen, A.N.H.; Johnson, T.E.; Jeffery, D.W.; Capone, D.L.; Danner, L.; Bastian, S.E.P.
2021Spectrofluorometric analysis combined with machine learning for geographical and varietal authentication, and prediction of phenolic compound concentrations in red wineRanaweera, R.K.R.; Gilmore, A.M.; Capone, D.L.; Bastian, S.E.P.; Jeffery, D.W.